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Roasting green coffee beans using spouted bed roaster: changes in physical characteristics

Nagaraju, V. D. and Suvendu, Bhattacharya (2010) Roasting green coffee beans using spouted bed roaster: changes in physical characteristics. Journal of Food Science and Technology, 47 (6). pp. 674-677.

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Abstract

Pea-berry grade of green coffee (Coffea arabica) beans were roasted in a laboratory model spouted bed roaster at different temperatures (150–250°C) and times (30–300 s). The roasted samples were analysed for instrumental colour (hue, chroma and brightness) and texture. Brightness of the roasted samples varied between 5.2 and 20.4%, and time of roasting markedly decreased the brightness values. The chroma showed a curvilinear decrease with both time and temperature of roasting; the lowest values were with highest roasting times and temperatures. The hue or dominant wavelength increased from 576 to 603 nm due to roasting. The maximum force offered by the roasted beans decreased with temperature and/or time of roasting. An appropriate condition for spouted bed roasting of green coffee beans was obtained considering colour of samples and desirable low failure/fracture force.

Item Type: Article
Uncontrolled Keywords: Coffee beans . Instrumental colour . Roasting . Spouted bed
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 09:16
Last Modified: 04 Dec 2017 08:10
URI: http://ir.cftri.com/id/eprint/9818

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